4
15 minutes
10 minutes
There is a little controversy behind this sandwich. One of our team members is a Cubano purist, and according to him, this sandwich violates pretty much every rule of a proper Cuban sandwich. Traditionalists, please look away.
We swapped the mojo-marinated pork for smoked pork, replaced the mustard with Yes, Dear Yellow Sauce, and then went completely off the rails by sprinkling the whole thing with Heath Riles Garlic Jalapeno Rub.
So, is it a Cubano?
Absolutely not.
At least according to our resident Cubano expert.
But is it ridiculously good? Absolutely.
That's why we're officially calling these #NotCubano. It's a smoky, BBQ-inspired tribute to the classic—not an attempt to rewrite the rules.
Directions
Preheat a sandwich press, panini press, or large cast-iron skillet to 350–375°F.
Slice the Cuban rolls in half lengthwise. Spread softened butter evenly over the outside of each roll.
Spread Yes, Dear Yellow Sauce generously on the inside of each roll. Layer the smoked pork, sliced ham, Swiss cheese, and dill pickles evenly onto the bottom half of each roll.
Generously sprinkle Heath Riles Garlic Jalapeno Rub over the smoked pork and pickles.
Place the top half of the roll onto the sandwich and gently press it together.
Place the sandwich in the preheated press and cook for approximately 4–6 minutes, applying firm pressure, until the bread is crisp and golden brown and the Swiss cheese has melted.
If using a cast-iron skillet, place the sandwich in the skillet and press it firmly with another heavy skillet or grill press. Cook for approximately 3–4 minutes per side, pressing continuously, until crisp and golden brown.
Remove from the press and let the sandwiches rest for 2–3 minutes.
Slice diagonally and serve immediately with extra Yes, Dear Yellow Sauce on the side.
